Use a round cookie cutter to cut 4 circles from the slices. (I had an accident with one slice but did get two perfectly usable circles from the top slice).

Spread about a tablespoon of cherry jam evenly over each circle of cake. You’ll need a nice thick layer to be able to detect the flavour, so add a little more if you like.

Make the meringue: Beat the egg whites to soft peak stage. Add the sugar and cream of tartar and whip to stiff peaks.

Use the heat from your hands to warm the surface of the ice cream tub, and slip the ice cream out of the tub and onto a chopping board.

Cut the ice cream into four thick slices and use the cookie cutter to cut to size. Work quickly as the ice cream will start to melt fast. I threw the ice cream remnants back into the tub and back into the freezer to eat later.

Place a slab of ice cream over each circle of cake and jam.

If the ice cream is melting, pop the cake, jam and ice cream stacks into the freezer for a few minutes to firm up.

Place the stacks onto a baking tray or in an ovenproof dish.

Use a spoon and spatula to coat each stack with a thick layer of meringue. Make sure there are no gaps and that the meringue extends al the way down the sides. (I struggled a little as my meringue wasn’t quite stiff enough).

Use your finger to create little spikes over the surface of the meringue.

Bake in the hot oven for about 4 minutes, until the surface of the meringue is brown.

Remove and serve immediately.

To my surprise, the ice cream was still properly frozen, though we made such a mess of cutting one in half that it doesn’t look great in the picture. The cherry jam had a nice tartness which was welcome against the sweet cake, ice cream and meringue.

Please note that as the egg white is not cooked through, this recipe is not be suitable for anyone who shouldn’t eat raw eggs.

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